Pasquale  Pascarella

Chef, Owner
Pasquale Pascarella

Atlanta

About Pasquale Pascarella

Pasquale "Pat" Pascarella is the chef/co-owner of The White Bull in Atlanta. Prior to opening his restaurant in Decatur, Pascarella worked as executive chef at The Optimist, at Bar Sugo in Norwalk, Connecticut, and at Eric Ripert’s Le Bernardin in New York City. His second space is currently said to open summer 2019, Neapolitan pizza and Italian restaurant, Grana. He is also the owner of Root & Grain Consulting, a restaurant and hospitality consulting agency.

My Venues


At My Venues

'The French Colonial' Sazerac reimagining with Rhum JM Gold, peychauds bitters, house oleo-saccharum and a spritz of Herbsaint
$$, Outdoor Seating, Reservations, Restaurant, Downtown Decatur
"The French Colonial. A reimagining of the sazerac uses Martinique sourced Rhum JM Gold, peychauds bitters, house oleo-saccharum and an extra spritz of herbsaint to blend the grassiness of the Agricole rum and the citrus notes of our Agricola into a fantastically sip-able cocktail. #thirsty"
At my venues
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"We’ll always have Paris” with Bristow Gin, Uncle Val’s Botanical Gin, Dolin Rouge, Cocchi di Torino, Campari, and St. George Bruto Americano
$$, Outdoor Seating, Reservations, Restaurant, Downtown Decatur
"We doubled our capacity for bottled cocktails to match the love Decatur shows for our bottled program. “We’ll always have Paris” features Bristow Gin, Uncle Val’s Botanical Gin, Dolin Rouge, Cocchi di Torino, Campari, and St. George Bruto Americano. Left to age for a bit all these brilliant spirits blend together for a fantastically smooth negroni sized for two at @whitebullatl. #craftcocktails"
At my venues
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